Brilliantly green, this mustard green pesto packs a bit of a kick. It pairs beautifully with roasted potatoes, tomato salads and sourdough breads.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Condiment
Cuisine: American, Italian
Keyword: greens
Servings: 1.5cups
Calories: 141kcal
Author: Jenny McGruther
Equipment
food processor
Ingredients
¼cupchopped pecans
¼cuppumpkin seeds
6clovesgarlic(crushed)
1cupchopped mustard greens
½cupschopped flat-leaf parsley
½teaspoonfine sea salt
1cupsextra virgin olive oil
½mediumlemon
Instructions
Toss the pecans and pumpkin seeds into your food processor with garlic, mustard greens, parsley, and salt. Pulse until uniformly chopped and well combined.
Process on high speed while slowly drizzling the olive oil and lemon juice into the food processor until you've used it all. Transfer the pesto to a small bowl and enjoy right away, or store in an airtight container in the fridge for up to 1 week.